Everlasting syllabub

3 Lemons zested and juiced

100g of caster sugar

300ml of medium dry sherry

Two sprig of rosemary

600ml of double cream

The day before the syllabub is needed: In a bowl put in sherry, juice of the lemons the lemon rind, caster sugar and rosemary Cover and leave overnight to let the flavours develop

Next day strain the liquor On a machine start to beat the cream and gradually add the sherry/lemon liquor until the cream holds its own shape Do not over beat or it will curdle.

Serve into glasses with almond biscuits or on a Pavlova base with lemon curd.

Lemon Posset

Image provided courtesy of allrecipes.com

Lemon posset is probably one of my all time favourite desserts because its a) so simple to make and b) it goes down phenomenally well in almost every setting. Its not short of flavour, texture or even too light to leave unsatisfied. The heavy citrus element also cleanses the palate and gives an extremely uplifting experience. I have seen and used several lemon posset recipes in my time, and this one is my favourite as it gives maximum flavour and enjoyment. 

Ingredients:

Makes about 10 (adjust if necessary for more or less)

6 Large Lemons, juiced and zested

200g of Caster sugar

1200ml of Double cream

Preparation:

Boil the cream and sugar for six minutes (but keep an eye on it). Using the largest pan you have helps, so that it gives prevention from boil over accidents. 

Remove from the heat and pour over the lemon juice and zest. Leave to stand for about 20 mins whilst it cools a bit and allows the lemon flavour to infuse.

Strain into a jug

Decant into wine glasses and set in the fridge for about 2-3 hours.

Decorate in any wayyou see fit, with berries, chopped nuts, whipped cream etc.

Devour.